Made a decent semi-Ratatouille

[supernova]

First of all, really digging the Debbie Meyer green bags.

:applause:

The stuff did keep until I was ready to use it. No more wasted produce for me! yay!

I had on hand:

an eggplant, big purple Italian kind,

2/3 of a white onion that I had used a couple of slices from a few days earlier.

4 roma tomatoes

1 green bell pepper.

Seasoning:

sea salt, 3 cloves of fresh garlic, dried basil (my fresh plant isn't ready to cut yet.)

I cubed the eggplant into about 1/" cubes and put them in my medium hot iron skillet, very minimal oil. Just the oil that's come off my breakfast sausage (extra sage!). As soon as the eggplant was about 1/2 done, I put in the onion and the bell pepper. I added the tomatoes last. I covered the whole thing with a piece of tin foil since I don't have a lid for that skillet.

Simmered for about 10 minutes. Very zesty flavor. :thumbsup: :9 It will go great with my baked mahi mahi.

[eridani]

1. Are those Green Bags reusable?

I like ratatouille, but DH can't stand eggplant. Maybe if I used homegrown veggies?

[supernova]

2. According to the package

you can reuse them about 8-10 times before you have to use a new one. I have only used them a couple of times so far. I just rinse them out and let them dry like other baggies I reuse.

[eleny]

3. We're using the green bags now, too, and I like them

I haven't had lettuce go bad since we started using them. Bananas don't keep for us. But the rest of the fruits and veggies are doing very well.

I rinse and dry them to reuse.

Ratatouille made with a little bit of sausage grease - oh yum!